JPWO2020130018A1 - Flour mix for fried food - Google Patents
Flour mix for fried food Download PDFInfo
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- JPWO2020130018A1 JPWO2020130018A1 JP2020561485A JP2020561485A JPWO2020130018A1 JP WO2020130018 A1 JPWO2020130018 A1 JP WO2020130018A1 JP 2020561485 A JP2020561485 A JP 2020561485A JP 2020561485 A JP2020561485 A JP 2020561485A JP WO2020130018 A1 JPWO2020130018 A1 JP WO2020130018A1
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- 235000013305 food Nutrition 0.000 title claims abstract description 55
- 235000013312 flour Nutrition 0.000 title claims abstract description 37
- 239000004615 ingredient Substances 0.000 claims abstract description 37
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- 229940029339 inulin Drugs 0.000 claims abstract description 24
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 21
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 21
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- 238000010410 dusting Methods 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 229930091371 Fructose Natural products 0.000 description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 5
- 239000005715 Fructose Substances 0.000 description 5
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- 229920002670 Fructan Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000008892 Helianthus tuberosus Species 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
具材と衣材との結着性に優れ、かつ調理後時間が経過した後にも衣の食感が良い揚げ物の提供。イヌリン、油脂加工澱粉及び卵白粉を含有する揚げ物用打ち粉ミックス。当該揚げ物用打ち粉ミックスが付着した具材に、衣材を付着させ、次いで油ちょうすることを含む、揚げ物の製造方法。Providing fried foods that have excellent binding properties between ingredients and batter, and that have a good texture even after a lapse of time after cooking. Fried food flour mix containing inulin, modified starch and egg white flour. A method for producing a fried food, which comprises attaching a clothing material to the ingredients to which the fried food flour mix is attached, and then oiling the ingredients.
Description
本発明は、揚げ物用打ち粉ミックスに関する。 The present invention relates to a flour mix for deep-fried foods.
揚げ物の衣材は、粉末状の衣材であるブレダーと、液状の衣材であるバッターに大きく分類される。いずれの場合でも、衣材を用いて得られた揚げ物では、具材は、衣材から形成された衣によって直接揚げ油に触れることなく加熱されてジューシーに仕上がり、一方で衣は、揚げ油により水分が蒸発してサクサクとした乾いた食感となる。 Fried food batter is roughly classified into powder batter, batter, and liquid batter, batter. In either case, in the fried food obtained using the batter, the ingredients are heated by the batter formed from the batter without directly touching the batter to make it juicy, while the batter is moisturized by the batter. Evaporates to give a crispy, dry texture.
揚げ物においては、加熱により具材が収縮又は変形することで、加熱調理中又は調理後に具材から衣が剥がれるという問題がある。この問題に対処するため、具材と衣材とがよく密着するように、具材に予め打ち粉をまぶしてから、衣材を付着させ調理することが従来行われている。一方、具材と衣材とを密着させると、具材の水分が衣に移行しやすいため、調理後の時間経過に伴い衣のサクミがある食感が失われやすい。この傾向は、揚げ物を低温で保存する場合に顕著である。 In fried foods, there is a problem that the batter is peeled off from the ingredients during or after cooking due to the shrinkage or deformation of the ingredients due to heating. In order to deal with this problem, it has been conventionally practiced to sprinkle flour on the ingredients in advance so that the ingredients and the clothing material are in close contact with each other, and then attach the clothing material to the cooking material. On the other hand, when the ingredients and the batter are brought into close contact with each other, the moisture of the ingredients is likely to be transferred to the batter, so that the texture of the batter that is crispy is likely to be lost with the passage of time after cooking. This tendency is remarkable when the fried food is stored at a low temperature.
揚げ物用の打ち粉に関して、特許文献１には、具材と衣材との結着性を向上させるために、油脂加工澱粉を打ち粉として用いることが記載されている。また、特許文献２には、イヌリン等のフルクタンを含有する打ち粉を用いて得られた揚げ物が、油ちょう後に時間が経過しても衣のサクミのある食感を有することが記載されている。特許文献３には、α化されていない穀粉を主体としてフルクタン又はトレハロースを含む、所定の蛋白質含量と澱粉含量を有する打ち粉を用いて得られた揚げ物が、油ちょう後に時間が経過してもサクミのある食感を有することが記載されている。 Regarding flouring for deep-fried foods, Patent Document 1 describes that oil-fat modified starch is used as flouring in order to improve the binding property between the ingredient and the clothing material. Further, Patent Document 2 describes that a fried food obtained by using a fructan-containing flour such as inulin has a crispy texture of batter even after a lapse of time after oiling. .. Pat. It is described as having a crispy texture.
具材と衣材との結着性と、調理後時間が経過した後の衣の食感の良さとを両立した揚げ物が望まれる。 A fried food that has both the bondability between the ingredients and the batter and the good texture of the batter after a lapse of time after cooking is desired.
本発明者は、具材に、イヌリン、油脂加工澱粉及び卵白粉を含有する打ち粉を付着させた後、衣材を付着させて油ちょうすることで、具材と衣材との結着性に優れて衣が剥がれにくく、かつ調理後に時間が経過しても衣がサクミのある良好な食感を有する揚げ物を製造することができることを見出した。 The present inventor attaches a dusting powder containing inulin, oil-processed starch, and egg white powder to the ingredients, and then attaches the batter and oils the ingredients to bond the ingredients to the batter. It was found that it is possible to produce a fried food that is excellent in that the batter does not easily come off and that the batter has a crispy texture and a good texture even after a lapse of time after cooking.
したがって、本発明は、イヌリン、油脂加工澱粉及び卵白粉を含有する揚げ物用打ち粉ミックスを提供する。
また本発明は、前記揚げ物用打ち粉ミックスが付着した具材に、衣材を付着させ、次いで油ちょうすることを含む、揚げ物の製造方法を提供する。
また本発明は、イヌリン、油脂加工澱粉及び卵白粉を含有するミックスの、揚げ物用打ち粉としての使用を提供する。Therefore, the present invention provides a fried food flour mix containing inulin, modified starch and egg white flour.
The present invention also provides a method for producing a fried food, which comprises attaching a clothing material to the ingredient to which the fried food dusting mix is attached and then oiling it.
The present invention also provides the use of a mix containing inulin, modified starch and egg white flour as a flour for deep-fried foods.
本発明の揚げ物用打ち粉ミックスを用いて得られた揚げ物は、具材と衣材との結着性に優れていて衣が剥がれにくい。また調理後に時間が経過しても、衣がサクミのある良好な食感を有しており、品質低下が少ない。本発明によれば、調理後に時間が経過しても、衣の剥がれにくさとサクミとが両立した、良好な外観と食感を有する揚げ物を提供することができる。 The fried food obtained by using the fried food dusting mix of the present invention has excellent binding properties between the ingredients and the batter, and the batter does not easily come off. In addition, the batter has a good texture with crispness even after a lapse of time after cooking, and there is little deterioration in quality. According to the present invention, it is possible to provide a fried food having a good appearance and texture, which has both resistance to batter peeling and crispness even after a lapse of time after cooking.
本発明は、揚げ物用打ち粉ミックスを提供する。本発明の揚げ物用打ち粉ミックス（以下、単に本発明のミックスともいう）は、揚げ物の製造の際に、衣材を付着させる前の具材にまぶす打ち粉として用いられる。 The present invention provides a flour mix for deep-fried foods. The fried food dusting mix of the present invention (hereinafter, also simply referred to as the mix of the present invention) is used as dusting powder to be sprinkled on the ingredients before attaching the clothing material in the production of the fried food.
本発明のミックスは、イヌリンを含有する。イヌリンは、末端にブドウ糖が結合した果糖の重合体である。本発明のミックスに用いられるイヌリンは、好ましくは、果糖の重合度が５以上であるもの、より好ましくは果糖の重合度が１０〜２９のものである。本発明のミックスに用いられるイヌリンとしては、チコリ、キクイモ等のイヌリンを含有する植物から取り出したものや、微生物が製造したもの、又はこれらを分解して果糖の重合度を低下したもの等を用いることができる。例えば、本発明のミックスに用いられるイヌリンは、特許４２７８６９１号公報又はＷＯ０３／０２７３０４に記載される方法により製造することができる。あるいは、市販のイヌリンを使用してもよい。 The mix of the present invention contains inulin. Inulin is a polymer of fructose with glucose attached to the end. The inulin used in the mix of the present invention preferably has a fructose polymerization degree of 5 or more, and more preferably a fructose polymerization degree of 10 to 29. As the inulin used in the mix of the present invention, those extracted from plants containing inulin such as chicory and Jerusalem artichoke, those produced by microorganisms, or those produced by decomposing these to reduce the degree of polymerization of fructose are used. be able to. For example, the inulin used in the mix of the present invention can be produced by the method described in Japanese Patent No. 4278691 or WO 03/027304. Alternatively, commercially available inulin may be used.
本発明のミックスにおけるイヌリンの含有量は、該ミックスの全質量中、好ましくは０．５〜３０質量％、より好ましくは１〜２５質量％、さらに好ましくは５〜２０質量％である。該ミックスにおけるイヌリンの含有量が少なすぎると、得られた揚げ物の衣の歯脆さやサクミが不十分になることがある。一方、該ミックスにおけるイヌリンの含有量が多すぎると、得られた揚げ物の衣が剥がれやすくなったり、硬い食感になることがある。 The content of inulin in the mix of the present invention is preferably 0.5 to 30% by mass, more preferably 1 to 25% by mass, still more preferably 5 to 20% by mass, based on the total mass of the mix. If the inulin content in the mix is too low, the resulting fried batter may have insufficient tooth brittleness and crispness. On the other hand, if the content of inulin in the mix is too high, the batter of the obtained fried food may be easily peeled off or the texture may be hard.
本発明のミックスは、さらに油脂加工澱粉を含有する。好ましくは、本発明のミックスに用いられる油脂加工澱粉は、原料澱粉１００質量部と、食用油脂０．０１〜３０質量部程度、好ましくは、０．０５〜１質量部とを混合し、得られた混合物を適宜乾燥することで調製された油脂加工澱粉である。必要に応じて、該混合物の乾燥の前後に該混合物を加熱処理してもよい。あるいは、市販の油脂加工澱粉を使用してもよい。該油脂加工澱粉の原料澱粉の種類としては、特に制限されず、例えば、コーンスターチ、ワキシーコーンスターチ、タピオカ澱粉、馬鈴薯澱粉、小麦澱粉、米澱粉等の未加工澱粉、及びこれらにα化、エーテル化、エステル化、架橋、酸化等の処理を施した加工澱粉が挙げられる。これらの原料澱粉は、いずれか１種又は２種以上組み合わせて用いることができる。該原料澱粉と混合される食用油脂の種類は、特に制限されず、例えば、大豆油、菜種油、綿実油、紅花油、ヒマワリ油、米油、コーン油、パーム油、エゴマ油、牛脂、豚脂等の食用の植物性油脂及び動物性油脂が挙げられる。これら食用油脂は、いずれか１種又は２種以上組み合わせて用いることができる。 The mix of the present invention further contains modified starch. Preferably, the modified starch used in the mix of the present invention is obtained by mixing 100 parts by mass of the raw material starch with about 0.01 to 30 parts by mass of edible oil and fat, preferably 0.05 to 1 part by mass. It is an oil-and-fat modified starch prepared by appropriately drying the mixture. If desired, the mixture may be heat treated before and after drying. Alternatively, commercially available modified starch may be used. The type of raw material starch of the oil-processed starch is not particularly limited, and for example, unprocessed starch such as cornstarch, waxy cornstarch, tapioca starch, potato starch, wheat starch, rice starch, and pregelatinized, etherified, etc. Examples thereof include processed starch that has been subjected to treatments such as esterification, cross-linking, and oxidation. These raw material starches can be used alone or in combination of two or more. The type of edible oil and fat mixed with the raw material starch is not particularly limited, and for example, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, palm oil, egoma oil, beef fat, pork fat and the like. Examples include edible vegetable oils and fats and animal oils and fats. These edible oils and fats can be used alone or in combination of two or more.
本発明のミックスにおける油脂加工澱粉の含有量は、該ミックスの全質量中、好ましくは４０〜９８質量％、より好ましくは４５〜９７質量％、さらに好ましくは５０〜９０質量％である。該ミックスにおける油脂加工澱粉の含有量を４０質量％以上とすることで、該ミックスを用いて得られる揚げ物における衣の剥がれを効果的に防止することができる。また、該ミックスにおける油脂加工澱粉の含有量を９８質量％以下とすることで、衣にネチャついた食感が生じることを防止することができる。 The content of the modified starch in the oil-and-fat processed starch in the mix of the present invention is preferably 40 to 98% by mass, more preferably 45 to 97% by mass, and further preferably 50 to 90% by mass in the total mass of the mix. By setting the content of the modified starch in the mix to 40% by mass or more, it is possible to effectively prevent the batter from peeling off in the fried food obtained by using the mix. Further, by setting the content of the modified starch in the mixture to 98% by mass or less, it is possible to prevent the batter from having a sticky texture.
本発明のミックスは、さらに卵白粉を含有する。本発明のミックスに用いられる卵白粉としては、例えば、卵白を乾燥後に粉砕したものや、卵白を噴霧しながら乾燥させたもの等を用いることができる。あるいは市販の卵白粉を使用してもよい。 The mix of the present invention further contains egg white powder. As the egg white powder used in the mix of the present invention, for example, an egg white that has been dried and then crushed, or an egg white that has been dried while being sprayed can be used. Alternatively, commercially available egg white powder may be used.
本発明のミックスにおける卵白粉の含有量は、該ミックスの全質量中、好ましくは０．５〜３０質量％、より好ましくは１〜２５質量％、さらに好ましくは５〜２０質量％である。該ミックスにおける卵白粉の含有量が少なすぎると、得られた揚げ物の衣が剥がれやすくなり、また具材と衣材の間で水分が移動しやすくなるため調理後時間が経過した揚げ物で衣の食感が失われやすい。一方、該ミックスにおける卵白粉の含有量が多すぎると、衣が剥がれやすくなったり、衣が硬い食感になることがある。 The content of egg white powder in the mix of the present invention is preferably 0.5 to 30% by mass, more preferably 1 to 25% by mass, still more preferably 5 to 20% by mass, based on the total mass of the mix. If the content of egg white powder in the mix is too low, the batter of the obtained fried food will be easily peeled off, and moisture will be easily transferred between the ingredients. The texture is easily lost. On the other hand, if the content of the egg white powder in the mix is too large, the batter may be easily peeled off or the batter may have a hard texture.
本発明のミックスは、上述したイヌリン、油脂加工澱粉、及び卵白粉以外に、必要に応じて、他の成分をさらに含有していてもよい。当該他の成分としては、例えば、小麦粉、米粉等の穀粉；油脂加工澱粉以外の澱粉；イヌリン以外の糖類；卵白粉以外の卵粉又は蛋白質；ゲル化剤、増粘剤；食塩、アミノ酸等の調味料；香辛料；香料；粉末油脂、等が挙げられるが、これらに限定されない。本発明のミックスにおいては、所望する揚げ物の特性等に応じて、当該他の成分をいずれか１種又は２種以上組み合わせて含有することができる。本発明のミックスにおける当該他の成分の含有量は、所望する揚げ物の特性等に応じて適宜調整すればよいが、該ミックスの全質量中、好ましくは５９質量％以下、より好ましくは５３質量％以下、さらに好ましくは４０質量％以下である。 In addition to the above-mentioned inulin, modified starch, and egg white powder, the mix of the present invention may further contain other components, if necessary. Examples of the other components include flours such as wheat flour and rice flour; starches other than oil-processed starches; sugars other than inulin; egg flours or proteins other than egg white flour; gelling agents, thickeners; salt, amino acids and the like. Seasonings; spices; fragrances; powdered fats and oils, etc., but are not limited thereto. In the mix of the present invention, any one or a combination of two or more of the other components can be contained depending on the desired characteristics of the fried food and the like. The content of the other component in the mix of the present invention may be appropriately adjusted according to the desired characteristics of the fried food, etc., but is preferably 59% by mass or less, more preferably 53% by mass, based on the total mass of the mix. Hereinafter, it is more preferably 40% by mass or less.
本発明のミックスは、従来の揚げ物用の打ち粉と同様に使用することができる。典型的には、揚げ物の製造において、具材の表面に本発明のミックスを直接付着させればよい。本発明のミックスを具材に付着させる手順は、特に制限されないが、好適には、該ミックスを具材にまぶして付着させる。該「まぶす」操作には、具材の表面に本発明のミックスを直接付着させ得る操作全般が包含される。具体的には、該「まぶす」操作としては、具材の上方からミックスを振り掛ける操作、ミックスと具材とを密閉可能な袋に投入して袋の入り口を閉じた状態で振盪する操作、ミックスを皿等に広げて該ミックスの上で具材を転がす操作、などを例示できる。 The mix of the present invention can be used in the same manner as conventional flour for deep-fried foods. Typically, in the production of fried foods, the mix of the present invention may be directly attached to the surface of the ingredients. The procedure for adhering the mix of the present invention to the ingredients is not particularly limited, but preferably, the mix is sprinkled on the ingredients and adhered. The "glare" operation includes all operations that can directly attach the mix of the present invention to the surface of the ingredient. Specifically, the "bagging" operation includes an operation of sprinkling the mix from above the ingredients, an operation of putting the mix and the ingredients into a sealable bag and shaking with the entrance of the bag closed. An operation of spreading the mix on a plate or the like and rolling the ingredients on the mix can be exemplified.
具材としては、特に制限されず、例えば、鶏、豚、牛、羊、ヤギなどの肉類；イカ、エビ、アジなどの魚介類；野菜類などの種々の食材が挙げられる。衣の剥がれ防止の観点からは、本発明のミックスは、肉類、魚介類などの加熱により収縮しやすいものに対して好適に使用される。必要に応じて、本発明のミックスを付着させる前に、該具材に下味をつけてもよい。 The ingredients are not particularly limited, and examples thereof include meats such as chicken, pig, beef, sheep, and goat; seafood such as squid, shrimp, and horse mackerel; and various ingredients such as vegetables. From the viewpoint of preventing batter from peeling off, the mix of the present invention is preferably used for meat, seafood and the like that easily shrink due to heating. If desired, the ingredients may be seasoned prior to attaching the mix of the invention.
本発明のミックスを付着させた具材を常法に従い油ちょうすることで、目的とする揚げ物が得られる。したがって、本発明はまた、本発明のミックスが付着した具材に、衣材を付着させ、次いで油ちょうすることを含む揚げ物の製造方法を提供する。当該本発明の方法における揚げ物の製造の手順は、打ち粉として本発明のミックスを用いること以外は、通常の揚げ物の製造手順に準じて実施することができる。当該本発明の方法で用いる衣材の種類は、特に限定されず、粉末状衣材（ブレダー）であっても、液状衣材（バッター）であってもよい。ブレダーの例としては、パン粉、から揚げ粉、穀粉、でんぷん粉などが挙げられるが、これらに制限されない。またバッターの例としては、卵液、天ぷらやパン粉付フライ用のバッター、から揚げ用のバッターなどが挙げられるが、これらに制限されない。 The desired fried food can be obtained by oiling the ingredients to which the mix of the present invention is attached according to a conventional method. Therefore, the present invention also provides a method for producing a fried food, which comprises attaching a clothing material to an ingredient to which the mix of the present invention is attached and then oiling it. The procedure for producing a fried food in the method of the present invention can be carried out according to a normal procedure for producing a fried food, except that the mix of the present invention is used as the dusting powder. The type of clothing material used in the method of the present invention is not particularly limited, and may be powdered clothing material (bredder) or liquid clothing material (batter). Examples of bladder include, but are not limited to, bread crumbs, fried chicken flour, flour, starch flour, and the like. Examples of batters include, but are not limited to, egg liquid, batters for frying with tempura and bread crumbs, and batters for deep-fried chicken.
例えば、本発明による揚げ物の製造方法に従って天ぷらを製造する場合、具材の表面に本発明のミックスを直接付着させ、次いで本発明のミックスが付着した具材にバッターを付着させた後、油ちょうする。また例えば、当該本発明の方法に従ってパン粉付きフライを製造する場合、具材の表面に本発明のミックスを直接付着させ、次いで本発明のミックスが付着した具材に、卵液又はバッターを付着させ、さらにパン粉を付着させた後、油ちょうする。本発明の揚げ物の製造方法において、油ちょうの手段としては、多量の油によるディープフライ、少量の油による揚げ焼きなどが挙げられ、特に制限されない。 For example, in the case of producing tempura according to the method for producing fried food according to the present invention, the mix of the present invention is directly attached to the surface of the ingredients, then the batter is attached to the ingredients to which the mix of the present invention is attached, and then the oil syrup is attached. do. Further, for example, when the frying with bread crumbs is produced according to the method of the present invention, the mix of the present invention is directly attached to the surface of the ingredients, and then the egg liquid or the batter is attached to the ingredients to which the mix of the present invention is attached. After further adhering bread crumbs, oil it. In the method for producing a fried food of the present invention, the means of oiling includes deep frying with a large amount of oil, fried food with a small amount of oil, and the like, and is not particularly limited.
以下、実施例により本発明をさらに詳細に説明するが、本発明は以下の実施例に限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples.
試験１
（揚げ物用打ち粉ミックスの調製）
イヌリン（フジＦＦ：フジ日本精糖製、果糖重合度５〜２９）、油脂加工澱粉（日食バッタースターチＩＰ（＃０）：日本食品化工製、澱粉１００質量部あたり油脂分０．２質量部以下）、卵白粉（サンキララ：太陽化学製）、及び小麦粉（薄力粉、フラワー：日清フーズ製）を、下記表１に示す配合で混合して、揚げ物用打ち粉ミックス（製造例１、比較例１〜９）を調製した。Exam 1
(Preparation of flour mix for fried food)
Inulin (Fuji FF: Fuji Nippon Refinery, fructose polymerization degree 5-29), oil-processed starch (Nissho Batter Starch IP (# 0): Nippon Foods Chemicals, oil and fat content of 0.2 parts by mass or less per 100 parts by mass of starch ), Egg white flour (Sankirara: manufactured by Taiyo Kagaku), and wheat flour (soft flour, flower: manufactured by Nisshin Foods) are mixed in the formulations shown in Table 1 below to make a fried food starch mix (Production Example 1, Comparative Example 1). ~ 9) was prepared.
（とんかつの製造）
薄力粉３０質量％、全卵１０質量％及び冷水６０質量％を混合してバッター液を調製した。上記で調製した打ち粉ミックスを、豚ロース肉（１枚２００ｇ、厚さ１ｃｍ）の表面全体にまんべんなく付着させた。ミックスが付着した肉を該バッター液にくぐらせた後、パン粉をつけ、１７０℃に熱したサラダ油で４分間油ちょうしてとんかつを製造した。製造したとんかつの粗熱をとり、冷蔵庫で６時間保存後、室温（約２５℃）で１時間保存した。保存後のとんかつを包丁で切り分け、その際の衣の付着性を評価した。また、保存後のとんかつを食した際の衣の食感を評価した。評価は、１０名の専門パネラーにより下記評価基準にて行い、１０名の評価の平均点を求めた。(Manufacturing of pork cutlet)
A batter solution was prepared by mixing 30% by mass of cake flour, 10% by mass of whole eggs and 60% by mass of cold water. The dusting mix prepared above was evenly adhered to the entire surface of pork loin (200 g per piece, 1 cm thick). The meat to which the mix was attached was passed through the batter solution, breaded, and oiled with salad oil heated to 170 ° C. for 4 minutes to produce pork cutlet. The crude heat of the produced pork cutlet was removed, and the pork cutlet was stored in a refrigerator for 6 hours and then stored at room temperature (about 25 ° C.) for 1 hour. The pork cutlet after storage was cut with a kitchen knife, and the adhesiveness of the batter at that time was evaluated. In addition, the texture of the batter when eating the pork cutlet after storage was evaluated. The evaluation was carried out by 10 specialized panelists according to the following evaluation criteria, and the average score of the evaluation of 10 people was calculated.
評価基準
（衣の付着性）
５点：揚げ物を包丁で切断しても衣が全く剥がれず、極めて良好。
４点：揚げ物を包丁で切断しても衣がほとんど剥がれず、良好。
３点：揚げ物を包丁で切断すると、その切断面の全周の１０〜２０％に相当する部分で衣が剥がれる。
２点：揚げ物を包丁で切断すると、その切断面の全周の２０％超５０％以下に相当する部分で衣が剥がれ、不良。
１点：揚げ物を包丁で切断すると、その切断面の全周の５０％超に相当する部分で衣が剥がれ、極めて不良。
（衣の食感）
５点：サクサクとして歯脆さに富み、極めて良好。
４点：サクサクとしており、良好。
３点：ややサクサク感に欠ける。
２点：ややしっとりしているかややネチャついており、サクサク感に乏しい。
１点：しっとりしているかネチャつきが大きく、サクサク感がなく、不良。Evaluation criteria (adhesion of clothing)
5 points: Even if the fried food is cut with a kitchen knife, the batter does not come off at all, which is extremely good.
4 points: Even if the fried food is cut with a kitchen knife, the batter hardly peels off, which is good.
3 points: When the fried food is cut with a kitchen knife, the batter is peeled off at the portion corresponding to 10 to 20% of the entire circumference of the cut surface.
2 points: When the fried food is cut with a kitchen knife, the batter is peeled off at the part corresponding to more than 20% and 50% or less of the entire circumference of the cut surface, which is defective.
1 point: When fried food is cut with a kitchen knife, the batter is peeled off at the part corresponding to more than 50% of the entire circumference of the cut surface, which is extremely poor.
(Texture of batter)
5 points: Very good with crispy and brittle teeth.
4 points: Crispy and good.
3 points: Slightly lacking in crispness.
2 points: Slightly moist or slightly sticky, with little crispness.
1 point: Moist or sticky, not crispy, defective.
結果を表１に示す。イヌリン、油脂加工澱粉及び卵白粉の３成分を含有する製造例１のミックスを用いて得られたとんかつは、衣の付着性及び食感がともに優れていた。一方、比較例のミックスを用いて得られたとんかつは、衣の付着性及び食感のいずれか又は両方が劣っていた。このことから、イヌリン、油脂加工澱粉及び卵白粉の３成分を含有する打ち粉を用いることで、調理後に時間が経過しても衣が剥がれにくくかつサクサクとした衣の食感を有する揚げ物を製造することができることが示された。 The results are shown in Table 1. The pork cutlet obtained by using the mix of Production Example 1 containing the three components of inulin, modified starch and egg white powder was excellent in both the adhesiveness and texture of the clothes. On the other hand, the pork cutlet obtained by using the mix of the comparative example was inferior in either or both of the adhesiveness and texture of the clothes. For this reason, by using flour containing the three components of inulin, oil-processed starch, and egg white flour, a fried food that does not easily come off even after cooking and has a crispy batter texture can be produced. It was shown that it can be done.
試験２
打ち粉ミックスの配合を表２〜４に示すとおり変更した以外は、試験１と同様の手順でとんかつを製造し、衣の付着性及び食感を評価した。結果を表２〜４に示す。なお、表２〜４には製造例１の結果を再掲する。Exam 2
Tonkatsu was produced by the same procedure as in Test 1 except that the composition of the dusting mix was changed as shown in Tables 2 to 4, and the adhesion and texture of the clothes were evaluated. The results are shown in Tables 2-4. The results of Production Example 1 are reprinted in Tables 2 to 4.
Claims (9)
The use according to any one of claims 6 to 8, wherein the content of the egg white powder in the mix is 0.5 to 30% by mass.
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| PCT/JP2019/049541 WO2020130018A1 (en) | 2018-12-18 | 2019-12-18 | Flour mix for fried food |
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| US (1) | US20220071245A1 (en) |
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| CN (1) | CN113163818A (en) |
| WO (1) | WO2020130018A1 (en) |
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| KR20220113958A (en) * | 2019-12-10 | 2022-08-17 | 크리스프 센세이션 테크놀로지 비.브이. | Crumb-Coated Snacks for the Oven |
| WO2023171802A1 (en) * | 2022-03-11 | 2023-09-14 | 株式会社日清製粉ウェルナ | Dusting powder mix for fried food |
Family Cites Families (12)
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| JP3702401B2 (en) * | 1998-10-06 | 2005-10-05 | 株式会社Ｊ−オイルミルズ | Oil processed starch and method for producing the same |
| CN100385008C (en) | 2001-09-26 | 2008-04-30 | 富士日本精糖株式会社 | Processes for producing inulin |
| CN100418437C (en) * | 2002-09-06 | 2008-09-17 | 日淀化学株式会社 | Wafer material for fried food |
| JP4357288B2 (en) * | 2003-12-24 | 2009-11-04 | 理研ビタミン株式会社 | Method for producing oil-modified starch |
| JP4409461B2 (en) * | 2005-02-24 | 2010-02-03 | 日清フーズ株式会社 | Deep-fried flour composition |
| JP4523898B2 (en) * | 2005-09-01 | 2010-08-11 | 日清フーズ株式会社 | Fried food batter mix, fried food batter and fried food |
| JP4652958B2 (en) | 2005-11-30 | 2011-03-16 | 日清フーズ株式会社 | Deep-fried food and method for producing the same |
| JP4278691B2 (en) | 2007-07-31 | 2009-06-17 | フジ日本精糖株式会社 | Method for producing creamy inulin composition |
| JP2011000067A (en) * | 2009-06-19 | 2011-01-06 | Q P Corp | Coated food for thermally cooking and texture-holding material |
| JP2016174535A (en) * | 2013-08-02 | 2016-10-06 | 株式会社Ｊ−オイルミルズ | Coating material, food using the same, and production method of the same |
| WO2017030081A1 (en) * | 2015-08-14 | 2017-02-23 | 日清フーズ株式会社 | Dusting-flour mix for deep-fried food |
| WO2018008710A1 (en) * | 2016-07-06 | 2018-01-11 | 日清フーズ株式会社 | Battered and fried food production method |
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2019
- 2019-12-18 US US17/414,691 patent/US20220071245A1/en active Pending
- 2019-12-18 EP EP19900342.7A patent/EP3900547A4/en active Pending
- 2019-12-18 JP JP2020561485A patent/JPWO2020130018A1/en active Pending
- 2019-12-18 WO PCT/JP2019/049541 patent/WO2020130018A1/en unknown
- 2019-12-18 CN CN201980084357.3A patent/CN113163818A/en active Pending
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| US20220071245A1 (en) | 2022-03-10 |
| WO2020130018A1 (en) | 2020-06-25 |
| EP3900547A1 (en) | 2021-10-27 |
| EP3900547A4 (en) | 2022-08-31 |
| CN113163818A (en) | 2021-07-23 |
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